CN109497602A - Yoghourt beats technique - Google Patents
Yoghourt beats technique Download PDFInfo
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- CN109497602A CN109497602A CN201811512340.7A CN201811512340A CN109497602A CN 109497602 A CN109497602 A CN 109497602A CN 201811512340 A CN201811512340 A CN 201811512340A CN 109497602 A CN109497602 A CN 109497602A
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- yoghourt
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims description 37
- 239000008267 milk Substances 0.000 claims description 37
- 210000004080 milk Anatomy 0.000 claims description 37
- 239000003381 stabilizer Substances 0.000 claims description 21
- 229930006000 Sucrose Natural products 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 125000005456 glyceride group Chemical group 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- -1 hydroxypropyl Ester Chemical class 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 8
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 230000014759 maintenance of location Effects 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 230000007774 longterm Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- 229910019142 PO4 Inorganic materials 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims 1
- 239000010452 phosphate Substances 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 239000006071 cream Substances 0.000 abstract description 19
- 241000894006 Bacteria Species 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001228 trophic effect Effects 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- WZVWUSXOVQNGIQ-UHFFFAOYSA-N butane-2,3-dione;2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(C)=O.OC(=O)C(O)C(O)C(O)=O WZVWUSXOVQNGIQ-UHFFFAOYSA-N 0.000 description 1
- 238000007707 calorimetry Methods 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of Yoghourts to beat technique, be prepared dismiss Yoghourt can substitute tradition bake in dismiss dilute cream, product has unique mouthfeel, flavor, and Fu Feng bakes and banks up with earth the trophic structure of product.Lactic acid bacteria therein can be very good to improve the function of intestinal canal of human body, be suitble to the middle-aged and the old, children edible and the fashion food of young man.In addition, the present invention be prepared dismiss Yoghourt relative to traditional cream, fat content is low, stable structure, plasticity will be got well compared to traditional cream, and sour-sweet mouthfeel can lift appetite, pursuit of the contemporary society to health idea is met, it is suitable for people of all ages, it has a vast market foreground.
Description
Technical field
The present invention relates to Yoghourt preparation field, especially a kind of Yoghourt beats technique.
Background technique
Bakery product is widely available in worldwide.The principal ingredients of traditional cake are flour, cream, sugar and chicken
Egg.The cake soft texture that makes, high resilience, it is full of nutrition, convenient, be easy digestion and excellent in color
Feature is liked by the majority of consumers.
Current all kinds of cakes nearly all contain cream, and cream can increase cake system because of its excellent plasticity and shortening property
Extensibility, air in retention system prevents the formation of gluten, inhibits the aging of starch, have and cake volume is promoted to increase, assign
Give cake is soft, fine and smooth mouthfeel and it is distinctive bake fragrance, and extend the effect of storage time.Although cream enables to egg
Cake is sweet and dilitious, soft satiny, but its high fat content is unfavorable for the fat and higher crowd of blood lipid and eats.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of Yoghourts to beat technique, the Yoghourt of dismissing made can be complete
It is complete to substitute traditional cream, and fat content is low, stable structure, plasticity will be got well compared to traditional cream, and sour-sweet mouthfeel can
Unique flavor is provided, meets appetite for overweight people and hyperlipemic patients and provides possibility.
To achieve the goals above, the invention provides the following technical scheme:
A kind of Yoghourt whipping technique, comprising the following steps:
A) material
Uniformly mixed white sugar, stabilizer is added when reaching 55~65 DEG C in milk temperature, shears 15~20min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 60~65 DEG C, and pressure is 15~22MPa；
C) it sterilizes
The milk that step b) is obtained is 92~95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 40~43 DEG C, and in 40~43 DEG C of constant temperatures
6~8h of lower fermentation is 80~85 ° of T to acidity, after reaching fermentation termination, is cooled to 20~30 DEG C, filling, and be put into 4~8 DEG C it is cold
Hiding saves after-ripening in room；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) is obtained thaws, and when temperature reaches -4~4 DEG C, is beaten using desktop blender to it
Inflation, revolving speed 100r/min~240r/min beat 4~8min, obtain dismissing Yoghourt.
Preferably, the stabilizer includes hydroxypropyl PASELLI EASYGEL, gelatin, lactic acid fatty glyceride, biacetyl
Tartaric acid list double glyceride, pectin and agar.
Preferably, the hydroxypropyl PASELLI EASYGEL, the gelatin, the lactic acid fatty glyceride, double second
The mass ratio of acyl tartaric acid list double glyceride, the pectin and the agar is (1~2): (0.8~1.0): (0.8~1.0):
(0.3~0.5): (0.08~0.16): (0.08~0.16).
Preferably, mass ratio 100:(8~10 of the milk, the white sugar, the stabilizer, the strain): (2.5
~3.5): (0.001~0.003).
Preferably, the strain is lactobacillus bulgaricus and streptococcus thermophilus.
Preferably, the mass ratio of the lactobacillus bulgaricus and the streptococcus thermophilus is 1~2:1.
Preferably, defreezing method is 4~8h of normal temperature unfreezing or low temperature 10~18h of defrosting in step f), the cryogenic temperature
It is 0~8 DEG C.
The present invention provides a kind of Yoghourt beat technique, be prepared dismiss Yoghourt can substitute tradition bake in beating
Dilute cream is sent out, product has unique mouthfeel, flavor, the abundant trophic structure for baking and banking up with earth product.Lactic acid bacteria therein can be fine
Improvement human body function of intestinal canal, be suitble to the middle-aged and the old, children edible and the fashion food of young man.In addition, system of the present invention
Yoghourt is dismissed relative to traditional cream for what is obtained, fat content is low, stable structure, and plasticity will be got well compared to traditional cream,
And sour-sweet mouthfeel can lift appetite, meet pursuit of the contemporary society to health idea, and it is suitable for people of all ages, it has a vast market
Prospect.
Specific embodiment
A kind of Yoghourt provided by the invention beats technique, comprising the following steps:
A) material
Uniformly mixed white sugar, stabilizer is added when reaching 55~65 DEG C in milk temperature, shears 15~20min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 60~65 DEG C, and pressure is 15~22MPa；
C) it sterilizes
The milk that step b) is obtained is 92~95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 40~43 DEG C, and in 40~43 DEG C of constant temperatures
6~8h of lower fermentation is 80~85 ° of T to acidity, after reaching fermentation termination, is cooled to 20~30 DEG C, filling, and be put into 4~8 DEG C it is cold
Hiding saves after-ripening in room；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) is obtained thaws, and when temperature reaches -4~4 DEG C, is beaten using desktop blender to it
Inflation, revolving speed 100r/min~240r/min beat 4~8min, obtain dismissing Yoghourt.
What above-mentioned technical proposal was prepared dismiss, and Yoghourt can substitute dismisses dilute cream during tradition bakes, and product has
Unique mouthfeel, flavor, the abundant trophic structure for baking and banking up with earth product.Lactic acid bacteria therein can be very good to improve the enteron aisle function of human body
Can, it is suitble to the middle-aged and the old, children edible and the fashion food of young man.In addition, the present invention be prepared dismiss Yoghourt phase
For traditional cream, fat content is low, stable structure, and plasticity will be got well compared to traditional cream, and sour-sweet mouthfeel can lift
Appetite meets pursuit of the contemporary society to health idea, suitable for people of all ages, has a vast market foreground.
In the present invention, the uniformly mixed white sugar of addition, stabilizer when milk temperature reaches 55~65 DEG C, shearing 15~
20min；In an embodiment of the present invention, stabilizer include hydroxypropyl PASELLI EASYGEL, gelatin, lactic acid fatty glyceride,
Diacetyl tartaric acid monodiglyceride, pectin and agar；In a preferred embodiment, hydroxypropyl PASELLI EASYGEL, gelatin, cream
Sour fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar mass ratio be (1~2): (0.8~1.0):
(0.8~1.0): (0.3~0.5): (0.08~0.16): (0.08~0.16).
It should be noted that stabilizer plays the role of thickening, emulsification, improves mouthfeel.
In the present invention, after milk constant volume step a) obtained, then homogeneous is carried out；Homogenizing temperature is 60~65 DEG C, pressure
Power is 15~22MPa；It is above-mentioned to be used to prevent fat floating, the dissolution dispersibility of stabilizer is improved, the emulsification effect of milk is increased
Fruit.
In the present invention, milk step b) obtained is 92~95 DEG C in temperature, pasteurize 300s；Above-mentioned steps energy
Pathogenic bacteria are enough killed, former milk health is kept, guarantees people's health.
In the present invention, it is inoculated with after the obtained milk of step c) being cooled to 40~43 DEG C, is stirred evenly after accessing strain,
And fermented after 6~8h reaches fermentation termination under 40~43 DEG C of constant temperatures, it is cooled to 20~30 DEG C, it is filling, and it is put into 4~8
After-ripening is saved in DEG C refrigerating chamber；Milk is cooled to 40~43 DEG C among the above, is the most suitable fermentation temperature of lactic acid bacteria, is conducive to cream
The breeding of sour bacterium；Yoghourt is cooled to 20~30 DEG C of fermentations that can slow down lactic acid bacteria after fermentation, guarantees that the acidity of Yoghourt is suitable for,
Guarantee mouthfeel.
In an embodiment of the present invention, milk, the white sugar, the stabilizer, the strain mass ratio 100:(8~
10): (2.5~3.5): (0.001~0.003).
In an embodiment of the present invention, strain is lactobacillus bulgaricus and streptococcus thermophilus；In a preferred embodiment,
The mass ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1~2:1.
In the present invention, the obtained Yoghourt of step d) is put into -18 DEG C of freezings；It should be noted that the purpose one of freezing
Aspect is inflated convenient for the whipping in later period, guarantees the structural stability for dismissing Yoghourt；On the other hand it is able to extend the shelf-life.
In the present invention, Yoghourt step e) obtained thaws, and when temperature reaches -4~4 DEG C, uses desktop blender
Whipping inflation is carried out to it, revolving speed 100r/min~240r/min beats 4~8min, obtains dismissing Yoghourt.In reality of the invention
It applies in example, defreezing method is 4~8h of normal temperature unfreezing in step f) or low temperature 10~18h of defrosting, the cryogenic temperature are 0~8 DEG C.
Above-mentioned steps can guarantee to dismiss the structural stability of Yoghourt.
In order to further illustrate the present invention, below with reference to embodiment to a kind of Yoghourt whipping technique progress provided by the invention
It describes in detail, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
A kind of Yoghourt whipping technique, comprising the following steps:
A) material
White sugar, the stabilizer stirred evenly is added when milk temperature reaches 55 DEG C, shears 15min, it is spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 60 DEG C, pressure 18MPa；
C) it sterilizes
The milk that step b) is obtained is 95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 40 DEG C, and the 8h that ferments under 40 DEG C of constant temperatures
It is 80 ° of T to acidity, after reaching fermentation termination, is cooled to 28 DEG C, it is filling, and be put into 6 DEG C of refrigerating chambers and save after-ripening；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) the is obtained 15h that slowly thaws at 4 DEG C is used into desktop blender pair when temperature reaches 0 DEG C
It carries out whipping inflation, and adjustment equipment revolving speed to 250r/min beats 4min, obtains dismissing Yoghourt.
Wherein, stabilizer includes the hydroxypropyl PASELLI EASYGEL, bright that mass ratio is 1:0.8:1:0.4:0.08:0.16
Glue, lactic acid fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar；Strain is that the guarantor that mass ratio is 1:1 adds
Leah lactobacillus and streptococcus thermophilus；Milk, white sugar, stabilizer, strain mass ratio 100:9:3:0.003.
Embodiment 2
A kind of Yoghourt whipping technique, comprising the following steps:
A) material
Uniformly mixed white sugar, stabilizer is added when reaching 65 DEG C in milk temperature, shears 20min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 65 DEG C, pressure 22MPa；
C) it sterilizes
The milk that step b) is obtained is 95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 43 DEG C, and the 7h that ferments under 43 DEG C of constant temperatures
It is 85 ° of T to acidity, after reaching fermentation termination, is cooled to 25 DEG C, it is filling, and be put into 4 DEG C of refrigerating chambers and save after-ripening；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt room temperature quick-thawing 4h that step e) is obtained, when temperature reaches -4 DEG C, using desktop blender to it
Whipping inflation is carried out, equipment revolving speed is first adjusted to 120r/min, after beating 2min, then by equipment rotational speed regulation to 240r/min,
6min is beaten, obtains dismissing Yoghourt；
Wherein, stabilizer includes the hydroxypropyl PASELLI EASYGEL, bright that mass ratio is 1.5:1:0.9:0.5:0.1:0.08
Glue, lactic acid fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar；Strain is that the guarantor that mass ratio is 2:1 adds
Leah lactobacillus and streptococcus thermophilus；Milk, white sugar, stabilizer, strain mass ratio 100:9:3.4:0.002.
Embodiment 3
A kind of Yoghourt whipping technique, comprising the following steps:
A) material
Uniformly mixed white sugar, stabilizer is added when reaching 60 DEG C in milk temperature, shears 18min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 65 DEG C, pressure 20MPa；
C) it sterilizes
The milk that step b) is obtained is 93 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 42 DEG C, and the 8h that ferments under 42 DEG C of constant temperatures
It is 82 ° of T to acidity, after reaching fermentation termination, is cooled to 25 DEG C, it is filling, and be put into 6 DEG C of refrigerating chambers and save after-ripening；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) the is obtained 13h that slowly thaws at 4 DEG C is used into desktop blender when temperature reaches -2 DEG C
Whipping inflation is carried out to it, adjustment equipment revolving speed to 250r/min beats 6min, obtains dismissing Yoghourt；
Wherein, stabilizer includes the hydroxypropyl PASELLI EASYGEL, bright that mass ratio is 2:0.9:0.8:0.3:0.16:0.12
Glue, lactic acid fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar；Strain is the guarantor that mass ratio is 1.5:1
Add Leah lactobacillus and streptococcus thermophilus；Milk, white sugar, stabilizer, strain mass ratio 100:8:3:0.001.To embodiment 1
Yoghourt is dismissed made from~3 to dismiss character, mounting floral formation, mount and stability, expansion rate, sensory evaluation is spent to be measured, and is as a result seen
Table 1.
Wherein, expansion rate (%)=(A-B)/B × 100% of Yoghourt is dismissed, A expression is equivalent to before the whipping of 1L volume
Yoghourt quality, B indicates the quality for being equivalent to Yoghourt after the whipping of 1L volume；
Sensory evaluation: for the lubricity of whipped yoghurt, mouth dissolubility and fragrance, being evaluated by 20 panel members,
Expert group evaluates it according to profession, provides score value after sequence respectively, is most preferably chosen as 3 points, successively successively decreases, close to smell
Or experimental group similar in fancy grade, allow score value arranged side by side occur.
The results of property of 1 Examples 1 to 3 of table
Calorimetry:
The cream of dismissing for dismissing Yoghourt and control group made from 100g Examples 1 to 3 is taken (to beat nest's whipping cream respectively
Hair), it is respectively put into completely burned in calorimeter combustion chamber, and absorb the net quantity of heat of release with water and increase water temperature, normal
Under normal temperature and pressure, every 1g water, which increases 1 DEG C, need to absorb 4.184J, record the variation of the quality and water temperature of water, so that it may calculate sample
The energy of release, the results are shown in Table 2.
The energy results of table 2 Examples 1 to 3 and control group
Above description can be realized professional and technical personnel in the field or using this to stating in the disclosed embodiments
It is bright, it enables those skilled in the art to implement or use the present invention.Various modifications to these embodiments are to this field
It will be apparent for professional technician, the general principles defined herein can not depart from spirit of the invention
Or in the case where range, realize in other embodiments.Therefore, the present invention is not intended to be limited to these implementations shown in this article
Example, and it is to fit to the widest scope consistent with principles disclosed herein and novel features.
Claims (7)
1. a kind of Yoghourt beats technique, which comprises the following steps:
A) material
Uniformly mixed white sugar, stabilizer is added when reaching 55~65 DEG C in milk temperature, shears 15~20min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 60~65 DEG C, and pressure is 15~22MPa；
C) it sterilizes
The milk that step b) is obtained is 92~95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 40~43 DEG C, and issued in 40~43 DEG C of constant temperatures
6~8h of ferment is 80~85 ° of T to acidity, after reaching fermentation termination, is cooled to 20~30 DEG C, filling, and is put into 4~8 DEG C of refrigerating chambers
Middle preservation after-ripening；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) is obtained thaws, and when temperature reaches -4~4 DEG C, carries out beating to it using desktop blender and fill
Gas, revolving speed 100r/min~240r/min beat 4~8min, obtain dismissing Yoghourt.
2. Yoghourt as described in claim 1 beats technique, which is characterized in that the stabilizer includes two starch phosphate of hydroxypropyl
Ester, gelatin, lactic acid fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar.
3. Yoghourt as claimed in claim 2 beats technique, which is characterized in that the hydroxypropyl PASELLI EASYGEL is stated clearly
Glue, the lactic acid fatty glyceride, the diacetyl tartaric acid monodiglyceride, the pectin and the agar mass ratio
For (1~2): (0.8~1.0): (0.8~1.0): (0.3~0.5): (0.08~0.16): (0.08~0.16).
4. Yoghourt as described in claim 1 beats technique, which is characterized in that the milk, the white sugar, the stabilizer,
Mass ratio 100:(8~10 of the strain): (2.5~3.5): (0.001~0.003).
5. Yoghourt as described in claim 1 beats technique, which is characterized in that the strain is lactobacillus bulgaricus and thermophilic
Streptococcus.
6. Yoghourt as claimed in claim 5 beats technique, which is characterized in that the lactobacillus bulgaricus and the thermophilic chain
The mass ratio of coccus is 1~2:1.
7. Yoghourt as described in claim 1 beats technique, which is characterized in that in step f) defreezing method be normal temperature unfreezing 4~
8h or low temperature 10~18h of defrosting, the cryogenic temperature are 0~8 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112205481A (en) * | 2020-11-03 | 2021-01-12 | 董寰 | Low-fat cream and preparation method thereof |
| CN114468050A (en) * | 2020-11-12 | 2022-05-13 | 内蒙古伊利实业集团股份有限公司 | Preparation method of whipped yoghourt |
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| CN108142554A (en) * | 2017-12-22 | 2018-06-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
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